SUBWAY receives B in Gwinnett County health inspection

1. 01

   Handwashing

   Item 2-1B ↗

   Observed person in charge(PIC) handle cash, then proceed to touch clean utensils without washing hands in between. // Observed employee enter kitchen, don gloves, and grab deli sheet to begin a sandwich. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as…

   Inspector’s full note +

   Code .03(5)(c)

   Observed person in charge(PIC) handle cash, then proceed to touch clean utensils without washing hands in between. // Observed employee enter kitchen, don gloves, and grab deli sheet to begin a sandwich. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC washed hands, utensil replaced with new one. // Employee washed hands, deli sheet discarded.

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
2. 02

   Employee health reporting

   Item 2-2A ↗

   PIC could not demonstrate all of the symptoms or illnesses employees need to report to the PIC. PIC could not demonstrate the symptom or illnesses needed to report to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: PIC now knows the illnesses and symptoms employees need to report and illnesses and symptom PIC needs to report to the health department.

   Inspector’s full note +

   Code .03(4)(a)(b)(c)(e)(f)

   PIC could not demonstrate all of the symptoms or illnesses employees need to report to the PIC. PIC could not demonstrate the symptom or illnesses needed to report to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: PIC now knows the illnesses and symptoms employees need to report and illnesses and symptom PIC needs to report to the health department.

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
3. 03

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed opened employee water bottle on prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Water bottle moved to designated area.

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed opened employee water bottle on prep table. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Water bottle moved to designated area.

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
4. 04

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Facility uses disinfectant that does not bear an EPA registration number to verify if it is effective against Norovirus. Facility does not have written procedures for clean up. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Inspector’s full note +

   Code .03(6)

   Facility uses disinfectant that does not bear an EPA registration number to verify if it is effective against Norovirus. Facility does not have written procedures for clean up. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
5. 05

   Personal cleanliness

   Item 12B ↗

   PIC and employee making sandwiches without any hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Both food handlers put on hats.

   Inspector’s full note +

   Code .03(5)(j)

   PIC and employee making sandwiches without any hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Both food handlers put on hats.

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
6. 06

   Toilet facilities

   Item 17A ↗

   Facility only has hand dryers in restrooms. In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided. (C)

   Inspector’s full note +

   Code .06(2)(h)

   Facility only has hand dryers in restrooms. In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided. (C)

   Official report · Item 17A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.